Mother's Chocolate Strudel Recipe - Vegan in the Freezer (2024)

FAQs

Can you freeze strudel before baking? ›

Apple strudel is meant to be eaten for dessert or any time of day with a cup of coffee. The recipe can be multiplied for a crowd, prepared ahead of time, or frozen to bake at a later date.

In the refrigerator, the apple strudel can last for about a week.

The word derives from the German word Strudel, which in Middle High German literally means "whirlpool" or "eddy".

What pastry is apple strudel made from? Traditionally the dessert is made using soft 'strudel dough', which is hand-stretched into paper-thin sheets. But for our version, we've made things simpler by using shop-bought filo pastry, as it's most similar in consistency.

You can do either. We like to freeze it raw then bake from frozen but you can make, freeze (to chill), bake, cool and freeze if you want to get a step further ahead.

Yes. Strudel can be frozen and kept in the freezer for up to six months.

Can you freeze vegetable strudel? You can freeze it uncooked or cooked. In the freezer, it will last up to three months. You can reheat it in the microwave, although it will be even better if you reheat it in the oven, as it will crisp up again.

Chef Jürgen suggests adding the filling ingredients in a single layer after rolling out the dough; mixing the filling together prior to assembly will result in a soggy strudel as the sugar will draw the water out from the apples.

With correct storage, frozen puff pastry can last for 12 months in the freezer. However, the puff pastry must be kept in a tightly-sealed container so that it doesn't come into direct contact with frost, which introduces moisture and increases the risk of mold growth.

Easy to confuse due to the similar names, strudel and streusel are actually different types of dessert. An apple strudel has thin sheets of pastry wrapped around the filling, while streusel is a crumbly sweet topping of sugar, flour, and butter that is often layered over pies and cakes.

What country invented strudel? ›

One of the most popular treats in any traditional Viennese café, this iconic dessert is considered by many to be the national dish of Austria. Often mistaken for being of German origin, the oldest known strudel recipe dates back to 1697 and survives today in a handwritten cookbook in the Vienna Town Hall Library.

Strudel is most often associated with the Austrian cuisine, but is also a traditional pastry in the whole area formerly belonging to the Austro-Hungarian empire. In these countries, apple strudel is the most widely known kind of strudel.

Some rely on vinegar to help the dough stretch without springing back. Bread flour gets the thumbs-up in many recipes because its higher gluten content makes the dough more elastic.

Strudels filled with soft cheese, sour cherries and poppy seeds were all popular at the time. The pastry, defined by its rolled-up shape (strudel translates as 'whirlpool'), can also be filled with meat or vegetables. It is said to derive from Turkey's baklava, which entered Austria during the Ottoman occupation.

Apple Filling (Apples, Sugar, Water, Modified Corn Starch, Cinnamon, Salt, Citric Acid, Preservatives (Sodium Benzoate, Potassium Sorbate, Calcium Chloride, Sodium Metabisulfite)), Enriched Bleached Wheat Flour (Flour, Enzyme, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Modified Palm Oil, Water, ...

Freezing uncooked pastry

Wrap well in plastic wrap, then seal in a freezer bag or airtight container and freeze for up to 6 months. Transfer to the fridge to thaw completely (this will take about 1 day).

Cookies, Unbaked

Shape dough into a roll, wrap well before freezing. Drop cookie dough may be frozen in a container or spooned onto cookie sheet covered with wax paper and frozen in mounds. Pack into container or freezer bag when firm.

Oven from frozen

Instructions: F200°C/Fan 180°C/Gas 6 35-40 mins. Place on a baking tray in the centre of a pre-heated oven for 35-40 minutes. Leave to stand for 1 minute after cooking.